Pleasant Valley Plant Farm

  Originally this was called “ Ted’s Blue-barb Pie “, because it’s made from blueberries and rhubarb.  Always so good, everyone says I should enter it in a contest at the county fair.  But every time I make one, my family eats it before I can get it to town.  Thus, the new name “ Possible Prize Winner “ .

  Ingredients :

1 pie crust pastry ( use Best Pie Crust Pastry recipe )

  Pie Filling :

2 cups blueberries  (fresh or frozen)

2 1/2 cups rhubarb  (sliced or diced to 3/8 inch pieces)

1 cup sugar

i/4 cup minute tapioca

1/2 tsp. cinnamon

1/8 tsp. ground cloves

1 dash allspice

1 tsp. vanilla extract

1 tbsp. butter

   Directions :  ( preheat oven to 400 degrees )

  Make best pie crust pastry recipe. During the ten minute rest period;

Mix together sugar, minute tapioca, cinnamon, cloves and allspice in small bowl.

In large bowl, combine blueberries, rhubarb, vanilla extract and the dry ingredient mix. Mix well.

Roll out pastry and line 9 inch pie pan. Fill with pie filling and dot with little chunks of butter.

Cover with top crust pastry, seal and flute the edges, then slit the center a couple of times ( 2 inch cuts ).

  Momma liked to brush the top crust with cream, my wife brushes it with beaten egg yolks, I prefer to sprinkle it with

a tablespoon of sugar or cinnamon sugar, or just leave it plain. It’s all good !!!

  Bake at 400 degrees for 45 – 55 minutes or until juicy bubbles come out of the slits.

Let cool a couple of hours, to allow the filling to set up some before serving.

   I think you’ll love my “ possible prize winner pie “ , but you be the judge !!!